Moist Lemon Blueberry Cake (Tender Crumb)

The Ultimate Lemon Blueberry Layer Cake Recipe (So Moist!)

Estimated reading time: 8 minutes  |  Prep time: 45 minutes  |  Total time: 3 hours

Key Takeaways

• Incredibly Moist & Tender: This recipe uses buttermilk and room-temperature ingredients to create an unbelievably soft, moist lemon cake crumb that melts in your mouth.
• Perfect Flavor Balance: A vibrant combination of sweet, juicy blueberry filling and tangy, zesty lemon cream cheese frosting creates a perfectly balanced, refreshing dessert.
• Make-Ahead Friendly: The cake layers and blueberry filling can be made in advance and stored, making assembly quick and easy when you’re ready to serve.
• Showstopper Dessert: With its beautiful layers and delicious taste, this homemade cake is the perfect centerpiece for spring gatherings, birthdays, or any special occasion.

Why You’ll Love This Lemon Blueberry Layer Cake Recipe

Get ready to fall in love with the ultimate spring and summer dessert! This Lemon Blueberry Layer Cake is a masterpiece of flavors and textures, combining three layers of incredibly moist, zesty lemon cake with a sweet, jammy blueberry filling and a luxuriously smooth lemon cream cheese frosting. It’s the kind of homemade dessert that looks like it came straight from a professional bakery but is surprisingly achievable for home bakers. This recipe is designed from scratch to give you the perfect texture and an unforgettable taste that will have everyone asking for a second slice.

What makes this cake so special is the careful balance of sweet and tart. The fresh lemon juice and zest in the cake and frosting provide a bright, tangy kick that cuts through the richness, while the homemade blueberry filling adds a burst of fruity sweetness. Whether you’re celebrating a birthday, hosting a brunch, or simply craving a delightful treat, this family-friendly dessert is guaranteed to impress. We’ll walk you through every step, from making the perfect batter to assembling the beautiful layers, ensuring your baking success.

Ingredients You’ll Need

Using high-quality, fresh ingredients is the key to achieving the best flavor and texture in this Lemon Blueberry Layer Cake. Be sure your dairy and eggs are at room temperature for a smooth, well-emulsified batter.

For the Lemon Cake Layers:

• 2 1/2 cups (300g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon (12g) baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 4 large eggs, at room temperature
• 1 cup (240ml) buttermilk, at room temperature
• 2 tablespoons fresh lemon zest (from about 2 large lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract

For the Blueberry Filling:

• 2 cups (300g) fresh or frozen blueberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For the Lemon Cream Cheese Frosting:

• 16 oz (452g) full-fat block cream cheese, softened
• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1/4 cup (60ml) fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Follow these simple steps to create a stunning and delicious cake from scratch. We’ll start with the filling, move to the cake, and finish with the frosting and assembly.

1. Prepare Pans and Oven: First, preheat your oven to 350°F (175°C). Next, grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Make the Blueberry Filling: In a small saucepan, combine the blueberries, sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the berries start to burst. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the saucepan and cook for 1-2 more minutes, stirring constantly until the filling thickens. Remove from heat and set aside to cool completely.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed for a perfect rise. Set aside.
4. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, pale, and fluffy. Scrape down the sides of the bowl.
5. Add Eggs and Wet Ingredients: Add the room temperature eggs one at a time, beating well after each. Mix in the fresh lemon zest, lemon juice, and vanilla extract until just combined. The batter might look slightly curdled, which is perfectly normal.
6. Alternate Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients to prevent over-developing the gluten. Mix only until the flour is just incorporated—do not overmix.
7. Bake the Layers: Divide the batter evenly among the three prepared cake pans and smooth the tops. Bake for 22-26 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs.
8. Cool the Cakes: Let the cake layers cool in their pans on a wire rack for 15 minutes. Then, carefully invert them onto the rack, peel off the parchment paper, and let them cool completely to room temperature before frosting. This is crucial for preventing the frosting from melting.
9. Make the Lemon Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter with a mixer until smooth. Gradually add the sifted powdered sugar on low speed. Once incorporated, increase to medium-high and beat until light and fluffy. Mix in the lemon juice, zest, vanilla, and a pinch of salt until combined.
10. Assemble the First Layer: Place one cake layer on your serving plate. Pipe a dam of frosting around the outer edge. This creates a border to hold the filling. Spread half of the cooled blueberry filling evenly inside the frosting dam.
11. Stack the Layers: Gently place the second cake layer on top. Repeat the process by piping another frosting dam and spreading the remaining blueberry filling. Carefully place the final cake layer on top.
12. Frost the Cake: Apply a thin layer of frosting all over the cake to create a “crumb coat,” which traps any loose crumbs. Chill the cake in the refrigerator for at least 30 minutes. After chilling, apply the remaining frosting smoothly over the entire cake using an offset spatula. Decorate with fresh blueberries and lemon zest if desired.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Layer Cake

• Room Temperature is Key: For a smooth, emulsified batter and frosting, ensure your butter, eggs, buttermilk, and cream cheese are all at room temperature. This is the secret to a perfect texture and prevents a lumpy or separated consistency.
• Avoid Overmixing: Once you add the flour, mix on the lowest speed and only until it is just combined. Overmixing develops gluten, which can result in a tough, dense cake instead of a light and tender one.
• Use Fresh Lemons: The flavor of this cake relies heavily on the lemon. Always use freshly squeezed lemon juice and freshly grated zest for the brightest, most authentic flavor. Bottled juice will not taste the same.
• Don’t Skip the Frosting Dam: Piping a border of frosting before adding the blueberry filling is a simple step that makes a huge difference. It prevents the filling from oozing out and keeps your cake layers stable and clean-looking.
• Sift Your Powdered Sugar: For the smoothest cream cheese frosting, always sift your powdered sugar to remove any lumps before adding it to the butter and cream cheese.

Easy Variations You Can Try

• Raspberry Lemon Cake: Substitute the blueberries with fresh or frozen raspberries for a different, equally delicious berry-lemon combination.
• Add Lemon Curd: For an even more intense lemon flavor, spread a thin layer of homemade lemon curd on each cake layer before adding the blueberry filling.
• White Chocolate Frosting: Fold in 4 oz of melted and cooled white chocolate into the cream cheese frosting for an extra layer of creamy sweetness.
• Single-Layer Sheet Cake: If you’re short on time, you can bake the batter in a 9×13-inch pan. Adjust baking time to 35-40 minutes and simply frost the top.

How to Serve & Store Your Lemon Blueberry Layer Cake

This cake is best served slightly chilled or at a cool room temperature. For clean, professional-looking slices, run a sharp knife under hot water and wipe it dry before each cut. It pairs beautifully with a cup of tea or a light coffee.

To store, cover the cake and refrigerate it for up to 5 days. The cream cheese frosting requires refrigeration. Before serving, you may want to let it sit at room temperature for about 20-30 minutes to allow the frosting to soften slightly for the best texture. You can also freeze individual slices. First, wrap each slice tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 3 months. Thaw frozen slices in the refrigerator overnight before enjoying.

Watch: How to Make It

Frequently Asked Questions